Tuesday, 28 June 2016

Butterscotch Pudding

This recipe was shamelessly taken from the Pioneer Woman's blog mainly because it is delicious...

Butterscotch Pudding

300g (1-1/2 cup) Brown Sugar, Light Or Dark
30g (1/4 cup) cornflour (Cornstarch)
1/2 teaspoon Salt
3 cups Whole Milk
4 whole Large Egg Yolks (discard Or Save Whites For Another Use)
2 Tablespoons Butter

Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.

In a separate pitcher or bowl, whisk together the milk and egg yolks. Pour it into the pan with the brown sugar mixture and stir to combine.

Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, glasses (be careful; mixture is hot), demitasse cups, etc. Chill the pudding for at least 1 hour or until very cold.

Serve with whipped cream if you like.

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